Pan fried mackerel fillet with pickled ginger vegetables, watermelon, wasabi mayonnaise & a seaweed cracker

Serves: 2 Skill level: Competent Cook Recipe by: Rob Green
Rob Mackerel

The method

For the pickled vegetables

Place all ingredients for the marinade into a small saucepan and bring to boil. Add the
radishes and spring onions and simmer for 1 minute. Add the carrot ribbons and remove
from heat. Set aside 

For the seaweed cracker

Snap the dried cracker into pieces and deep fry until it puffs up. Drain and sprinkle with the seaweed and sea salt flakes

For the wasabi mayonnaise 
Mix the wasabi paste with the mayonnaise and lemon juice and decant into a squeezy
sauce bottle

For the mackerel
Heat a non stick frying pan over a medium heat with a little oil. Season the mackerel
fillets and fry skin side down for approximately 1 minute, depending on the thickness. Flip the fillets over and remove the pan from the heat. The fillets will continue to cook from the residual heat from the pan.

To Plate
Strain the vegetables from the marinade and and place in a semi circle at the top of a
serving plate. squeeze some of the wasabi mayonnaise around the plate. Place the
cooked mackerel fillet onto the plate and top with the seaweed cracker if using.